Roasted Chestnut Chocolate Spread Recipe
Almost everyone has a sweet tooth and that’s okay. As long as we eat sweets in moderation and try to eat ‘healthy sweets’. Like this recipe made with delicious chestnuts. A favourite in an Italian family, our Christmas and Easter always includes a dish made with chestnuts.
Recently discovered this video from the lovely people at Happy Folks, an easy roasted chestnut spread recipe, which I’ve adapted:
Roasted Chestnut Spread
- 1 lb Chestnuts
- 1/2 cup sugar
- 1/4 teaspoon vanilla
- Damp kitchen towel
Chestnut Chocolate Spread
- 2 tablespoons cocoa powder (you can use milk chocolate cacao for a richer chocolate flavour)
- 1 cup of milk
Set the oven to 350.
As the oven preheats, begin working with the chestnuts by cutting a large x on the rounded side of each shell. Place flat side down on a cookie sheet pan. Cover pan with parchment paper. Slow roast the chestnuts for about 45 minutes.
Once roasted, remove from pan, wrap and cover the chestnuts in the damp kitchen towel. Start removing the peel, which should be fairly easy.
Toss the cleaned, cooked chestnuts into small pot and cover with 1 1/2 – 2 cups of water, depending on how many nuts you ended up yielding. Add the sugar and vanilla. Bring to a boil and stir, simmer for about 15 minutes.
Remove from heat.
Keeping the liquid, transfer chestnuts and liquid to a food processer with the blade attachment and process for about 5 minutes, adding a tiny bit of water or full milk until you’ve reached you’re desired puree consistency.
For the chocolate spread, add the cocoa powder and milk, process until mixture is smooth. Transfer to a jar or serve immediately with crepes, toast, or apple slices.
And, I’ll see you in class!